Tomato Galette with Whipped Ricotta

Name: Tomato Galette with Whipped Ricotta
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 8 servings
Ingredients: 1 ½ cups all-purpose flour; 1/2 teaspoon salt; 1/2 cup cold unsalted butter, diced; 4-5 tablespoons ice water; 1 pound ripe tomatoes, sliced; 1 tablespoon olive oil; Salt and pepper to taste; 1 tablespoon fresh basil, chopped; 1 cup ricotta cheese; 1 tablespoon honey; 1 teaspoon lemon zest; Salt to taste

Highlighted under: Baking & Desserts

I love making this Tomato Galette with Whipped Ricotta because it's a delightful way to showcase fresh summer tomatoes. The flaky crust pairs beautifully with the creamy whipped ricotta, creating a perfect harmony of textures and flavors. Every bite bursts with freshness, and the presentation is simply stunning. Whether I'm hosting a gathering or just treating myself, this savory galette always impresses. Plus, it's surprisingly easy to whip up, making it a go-to recipe in my kitchen during tomato season.

Created by

Keira Thompson

Last updated on 2026-01-07T11:55:26.700Z

When I first tried making a galette, I was surprised at how forgiving the crust can be. Unlike traditional pies, there's no need to worry about a perfect shape; rustic is the name of the game here! I learned that allowing the dough to chill not only makes it easier to handle but also leads to a flakier finish. The whipped ricotta adds a luxurious touch that complements the juicy tomatoes beautifully.

A tip I picked up is to layer the tomatoes with a sprinkle of salt a few minutes before assembling. This draws out excess moisture and helps prevent a soggy bottom crust. Trust me, it's a game changer!

        Why You Will Love This Recipe
        Fresh tomatoes shine through in each bite
Creamy whipped ricotta elevates the dish
Easy to prepare, yet impressively elegant
Perfect for summer gatherings or a cozy dinner

      

Dough Mastery

When making the galette dough, the key to achieving a perfectly flaky crust lies in the butter. Ensure your butter is ice-cold and diced into small cubes. This allows for distinct layers as the dough bakes, creating that desired flakiness. Avoid overworking the dough; mix just until the ingredients combine, and you see coarse crumbs. If you find the dough too crumbly, add an extra teaspoon of ice water, but be cautious not to incorporate too much moisture.

Chilling the dough is crucial. It firms up the butter, ensuring it doesn't melt prematurely when you roll it out. I recommend resting the dough for at least 30 minutes in the fridge. This step not only improves the texture but also makes it easier to shape and roll out later. If time allows, chilling it longer can enhance the flavor too.

Tomato Selection and Preparation

Choosing the right tomatoes is essential for this galette. Ripe, juicy heirloom or vine-ripened tomatoes add the most flavor. Look for tomatoes that feel slightly heavy for their size, indicating juiciness. Avoid overly soft or mealy tomatoes, as they can make the galette soggy. After slicing the tomatoes, let them drain for about 10 minutes with a sprinkle of salt; this draws out excess moisture while intensifying their natural flavor.

Another helpful tip is to experiment with different tomato varieties for a unique flavor profile. Combining colors and types, such as yellow and red tomatoes, not only enhances flavor but also makes for a beautiful presentation. Consider adding thin slices of roasted tomatoes for a deeper taste, or even cherry tomatoes for a burst of sweetness.

Serving Suggestions and Variations

To elevate your Tomato Galette, consider adding toppings such as thinly sliced prosciutto or caramelized onions before baking. These add depth and additional savory notes, harmonizing beautifully with the creamy whipped ricotta. For a fresh twist, serve the galette with a drizzle of balsamic glaze just before serving. This adds a sweet-tart contrast that pairs perfectly with the richness of the ricotta and the acidity of the tomatoes.

If you want to make this dish ahead of time, prepare the galette and store it unbaked in the fridge for up to 24 hours. When ready, just bake it straight from the fridge for a convenient, impressive dish. Leftovers can be stored in an airtight container in the fridge for up to three days. Reheat in the oven at 350°F (175°C) until warmed through, maintaining that crispy crust.

Ingredients

Gather these fresh ingredients for your Tomato Galette:

For the Galette

1 ½ cups all-purpose flour
1/2 teaspoon salt
1/2 cup cold unsalted butter, diced
4-5 tablespoons ice water
1 pound ripe tomatoes, sliced
1 tablespoon olive oil
Salt and pepper to taste
1 tablespoon fresh basil, chopped

For the Whipped Ricotta

1 cup ricotta cheese
1 tablespoon honey
1 teaspoon lemon zest
Salt to taste

With these ingredients on hand, you're ready to bring this delicious dish to life!

Instructions

Let's get started on preparing this Tomato Galette:

Make the Dough

In a mixing bowl, combine the flour and salt. Add the cold butter and mix until the mixture resembles coarse crumbs. Gradually add ice water 1 tablespoon at a time, mixing until the dough comes together.

Shape into a disk, wrap in plastic, and refrigerate for 30 minutes.

Prepare the Filling

While the dough chills, slice the tomatoes and sprinkle with salt. Let them drain for about 10 minutes to remove excess moisture. Preheat your oven to 400°F (200°C).

Roll Out the Dough

On a floured surface, roll out the chilled dough into a 12-inch circle. Transfer it to a baking sheet lined with parchment paper.

Assemble the Galette

Spread the whipped ricotta in the center of the dough, leaving a 2-inch border. Arrange the tomato slices on top. Drizzle with olive oil and season with pepper and fresh basil.

Bake

Fold the edges of the dough over the filling, pleating it as needed. Bake in the preheated oven for 40-45 minutes until the crust is golden brown and the tomatoes are tender.

Serve

Allow the galette to cool for a few minutes before slicing. Serve warm or at room temperature.

Enjoy your delicious homemade Tomato Galette!

Pro Tips

For an extra burst of flavor, consider adding a sprinkle of goat cheese or feta on top of the ricotta before adding the tomatoes. Keep an eye on your galette while it bakes, as ovens can vary in temperature and you want to avoid over-browning the crust.

Troubleshooting Common Issues

If you find your galette crust becomes too tough, this usually indicates overworking the dough. To remedy this, remember to mix until just combined and avoid adding excess flour while rolling. If your filling produces too much moisture, like with juicy tomatoes, try adding a thin layer of breadcrumbs or cornmeal on the pastry before adding the ricotta to absorb any excess liquid, keeping the crust crisp.

Overbaking can lead to a dry galette crust; keep an eye on it during the final 10 minutes, looking for a lovely golden brown color. If you notice excessive browning but the tomatoes aren’t tender yet, you can cover it loosely with aluminum foil to prevent burning while allowing the filling to finish cooking.

Storing and Reheating Tips

For maximum freshness, store any leftover Tomato Galette in an airtight container. It will keep well in the refrigerator for up to three days, but the crust may lose some crispiness. Serving it at room temperature is delightful, but if you prefer a warm bite, reheat it in the oven at 350°F (175°C) for about 10-15 minutes, ensuring the crust stays crisp while warming the filling throughout.

If you want to freeze the galette, it’s best to do so unbaked. Wrap it tightly in plastic wrap and then in aluminum foil to prevent freezer burn. You can freeze it for up to two months. When ready to enjoy, bake straight from frozen, adding an additional 10-15 minutes to the cooking time. This method helps preserve the flaky texture of the crust and the fresh flavors of the fillings.

Elevating Flavor with Herbs

While fresh basil is a classic pairing with tomatoes, don’t hesitate to experiment with other herbs. Adding fresh thyme or oregano can bring a fragrant twist to your galette. Consider mixing different herbs into the ricotta for a more complex flavor—adding a pinch of dried oregano or fresh chives transforms the whipped ricotta into a herbaceous delight.

Another flavor enhancement involves infusing your olive oil. Simply warm a little olive oil with garlic cloves or sun-dried tomatoes to add a depth of flavor. Brush this herbed oil over the tomatoes before baking for an aromatic lift that complements the dish beautifully.

Questions About Recipes

→ Can I use other vegetables in this galette?

Absolutely! Zucchini, bell peppers, or even mushrooms can make wonderful substitutes or additions to the filling.

→ How do I store leftovers?

Store leftover galette in an airtight container in the refrigerator for up to 2 days, and reheat in the oven for best results.

→ Can I make the dough ahead of time?

Yes, you can prepare the dough a day in advance. Just wrap it tightly and keep it in the refrigerator until you're ready to use it.

→ Is there a gluten-free option?

You can substitute the all-purpose flour with a gluten-free flour blend designed for baking, but the texture may vary slightly.